I just returned from India where I was doing some humanitarian work. The trip was wonderful, the people beautiful, and all of the food was vegetarian. While there are some exceptions, Indian food is typically hot, spicy, and quite delicious. I ate a variety of vegetarian recipes, each one offering a different blend of spices, and textures, and I loved them all! When I returned home, I told my husband that I wanted to incorporate more vegetarian meals into our diet. I felt healthier and lighter on my feet after 15 days of eating this way, and desired to learn more.

Imagine my surprise when The Daily Green posted the latest vegetarian cook-books that have recently been published, along with several recipes from each one listed. This has saved me quite a bit of research on the subject and I thought I would pass this information on to our DVO readers as well. Personally, I can't wait to try the split pea soup!

Colleen Patrick-Goudreau has created a comprehensive all-occasion vegan cookbook with The Vegan Table. The recipes are thoughtfully organized and cover everything from romantic dinners for two to holiday feasts to children's parties - and pretty much everything in between. Whatever your occasion, this book offers not one, but four (one for each season) menus to make it a success.

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Vegan Split Pea Soup

Serves 4 to 6

2 cups (450 g) green split peas
6 to 7 cups (1410 to 1645 ml) water or vegetable stock
1 medium-size yellow onion, diced
2 creamy yellow potatoes (such as Yukon gold or fingerlings), diced
2 or 3 garlic cloves, pressed or minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon ground mustard
1/4 teaspoon black pepper
1/2 teaspoon liquid smoke, optional
Salt and pepper, to taste

Rinse split peas, checking for any impurities, such as stones or residue. Place all ingredients except salt and pepper in a soup pot, and bring to a simmer. Cover loosely and cook until peas are tender, 1 hour or longer. Check occasionally to make sure water has not completely evaporated. Heat should be low-medium.

The resulting soup should be thick and creamy, with the split peas quite broken down and mushy. Add salt and pepper to taste, and serve hot.

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In Vegan Brunch, Isa Chandra Moskowitz offers up animal-free versions of traditional and innovative brunch recipes alike. Featuring over 175 recipes from sweet to savory, Moskowitz transforms a meal that usually revolves around bacon and eggs into a vegan-friendly feast.

Tempeh originally came from Indonesia where it is a protein staple. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product. It is higher in protein, dietary fiber and vitamins with a firmer texture and earthier flavor.

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Vegan Tempeh Sausage Pastry Puffs

Makes 18 Pastries

8 ounces tempeh, crumbled
1 package puff pastry (Pepperidge Farm brand is vegan), thawed

For the Marinade:
1 cup vegetable broth
3 tablespoons soy sauce
2 tablespoons lemon juice

For Everything Else:
2 tablespoons olive oil
1 red bell pepper, finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 teaspoons fennel seeds, chopped
2 teaspoons dried thyme
2 teaspoons dried rosemary
1/2 teaspoon red pepper flakes
Salt, to taste
Olive oil for brushing the pastry

Note: Don't forget to thaw your pastry before starting this recipe. I thaw it overnight in the fridge, but you can also thaw for 30 minutes on your countertop.

Whisk the marinade ingredients together in a small mixing bowl. Add the tempeh and let marinade for an hour.

When the hour is almost up, preheat a large pan over medium heat. Saute the red bell pepper and onion in the oil for 7 to 10 minutes, until the onion is translucent. Add garlic and spices and saute another 3 minutes. Drain the marinated tempeh and add it to the pan. Turn the heat up to medium high and cook for about 15 minutes, stirring often.

In the meantime, preheat the oven to 400 degrees F and start preparing your puff pastries. Pour a little olive oil into a cup and brush a large baking sheet with olive oil. Cut each pastry sheet into 9 squares and set them on the baking sheet at least an inch apart. Brush the tops of the pastries with olive oil. When the tempeh is ready, taste for salt and remove from heat. Top each pastry right in the middle with a heaping tablespoon of tempeh.

Bake for 18 to 20 minutes, until the pastries are nice and puffed. Serve ASAP.

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In The Kind Diet, Alicia Silverstone extols the virtues of a plant-based diet. Way beyond animal welfare, the diet is a nutritious, delicious and fun way to eat. Lose weight, clear your skin and get "off-the-chart" energy -- by forgoing meat and dairy. "When was the last time doing something wonderful for yourself actually had amazing benefits for everyone else around you?" she asks.

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Steamed Baby Bok Choy with Vinaigrette

Serves 2

1 to 2 small heads bok choy (left intact) or 1/2 large head bok choy (chopped into bite-size pieces)
1 tablespoon umeboshi vinegar
1 tablespoon flaxseed oil or extra-virgin olive oil
1 teaspoon Gomashio (Gomashio is a table condiment made of toasted unhulled sesame seeds ground with sea salt. You may find it at a health food store, or a store such as Trader Joe's).

1. Bring water to a boil in the bottom of a steamer or a pot fitted with a steamer basket.

2. Add the bok choy and steam for 1 to 2 minutes until the vegetable is just starting to wilt.

3. Transfer to a serving platter.

4. Mix the vinegar and oil together in a small bowl, and drizzle over the steamed bok choy. (You may not need it all.)

5. Serve sprinkled with the gomashio.

Variation
You can serve lightly steamed leeks and cabbage the same way. Be sure to steam the leek and cabbage separately, as it's nice to keep their flavors pristine and their cooking times may vary depending on the size and thickness of the vegetables. Top with toasted sunflower or pumpkin seeds seasoned with a few drops of shoyu.

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